I discovered a creamy, savory side dish where tender yellow squash (or zucchini) is sliced, lightly seasoned, topped with cheese, and baked until bubbly and golden—a simple, crowd-pleasing recipe.

Why You’ll Love This Recipe

I absolutely adore how this recipe transforms ordinary squash into something irresistibly cheesy and comforting. The balance of tender squash under a crisp, melty cheese layer is delightful. Plus, it’s naturally gluten-free and vegetarian, perfect as a quick side or a low-carb snack when squash is abundant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium yellow squash or zucchini, cleaned and sliced into ¼‑inch rounds
1 tablespoon olive oil
½ teaspoon garlic powder
Salt & pepper, to taste
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Directions

Preheat the oven to 375 °F (190 °C). Line a baking sheet with parchment paper.
Arrange the squash rounds evenly on the prepared sheet.
Drizzle or brush olive oil over the squash, then sprinkle with garlic powder, salt, and pepper.
Top each round with a little mozzarella followed by Parmesan.
Bake for about 20–25 minutes, until the cheese is melted and golden.
Let them rest a couple minutes before serving warm, so the cheese sets beautifully.

Servings and timing

Makes about 4 servings.

Prep time: 10 minutes (plus optional 10 minutes to let squash drain moisture for extra crispiness)
Cook time: 20–25 minutes
Total time: approximately 35 minutes

Variations

Swap mozzarella for cheddar or pepper jack for more flavor.
Add breadcrumbs in the mix for an extra crispy coating—coat squash in seasoned panko before adding cheese for crunch.
Stir in dried herbs like oregano, basil, or smoked paprika to the olive oil step for a flavor boost.
Try zucchini instead of yellow squash—it works just as well.

Storage/reheating

These squash rounds are best eaten right after baking for that crisp-cheese contrast. For leftovers, store in an airtight container in the fridge for up to 2 days. To reheat and maintain that texture, bake at 350 °F for 5–7 minutes—microwaving is faster but sacrifices crispiness.

FAQs

Can I use zucchini instead of yellow squash?

Absolutely—I often swap in zucchini with the same method and seasoning.

How can I get the cheese layer extra crisp?

Let squash rounds sweat on paper towels before baking to reduce moisture, then coat lightly with breadcrumbs or panko. You can also broil for 1–2 minutes at the end to brown the top.

Can I make this gluten-free?

Yes—just replace panko or regular breadcrumbs with gluten-free breadcrumbs or omit breadcrumbs altogether for naturally gluten-free rounds.

Can I prep in advance?

You can slice the squash and pre-season it, then bake fresh when ready. But I don’t recommend adding cheese toppings too far ahead—they bake best when fresh.

What dishes pair well with these squash rounds?

I like serving them alongside grilled chicken, burgers, or a fresh green salad. They also make a fantastic snack with dipping sauces like ranch or marinara.

Conclusion

I always feel good serving these cheesy baked squash rounds—they’re a flavorful, wholesome twist on veggies that even picky eaters tend to enjoy. Whether pulling from the garden or the grocery store, this recipe is simple, adaptable, and satisfying. I hope making them brings a little extra joy (and cheese) to your table!

Cheesy Baked Squash Rounds

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Author: Sue
Prep Time: 10 minutes (plus optional 10 minutes to let squash drain moisture for extra crispiness)
Cook Time: 20–25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Cheesy Baked Squash Rounds are a savory side dish where tender squash (or zucchini) slices are lightly seasoned, topped with cheese, and baked until bubbly and golden. This simple, crowd-pleasing recipe is naturally gluten-free and vegetarian, perfect for a quick side or low-carb snack.

Ingredients

2 medium yellow squash or zucchini, cleaned and sliced into ¼-inch rounds
1 tbsp olive oil
½ tsp garlic powder
Salt & pepper, to taste
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

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Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Arrange the squash rounds evenly on the prepared sheet.
Drizzle or brush olive oil over the squash, then sprinkle with garlic powder, salt, and pepper.
Top each round with a little mozzarella followed by Parmesan.
Bake for about 20–25 minutes, until the cheese is melted and golden.
Let them rest a couple minutes before serving warm, so the cheese sets beautifully.

Notes

For extra crispiness, let the squash sweat on paper towels before baking to remove moisture.
For a flavor boost, stir in dried herbs like oregano, basil, or smoked paprika into the olive oil.
You can swap mozzarella for cheddar or pepper jack for a different flavor.
If desired, add breadcrumbs or panko for a crispy coating.
These squash rounds are best served immediately, but leftovers can be stored in an airtight container for up to 2 days.